The  Sous Chef is responsible for the cost effective operations of clean and safe kitchens and dish room facilities while assisting with ongoing supervision of producing food of the highest quality, executed in a timely and consistent manner. 

SPECIFIC DUTIES & RESPONSIBILITIES

The  Sous Chef is responsible for ensuring that the restaurants are operating at or above our standards. Must have an attention for detail in all areas of the kitchen. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

PRODUCTION

The Sous Chef is responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours. The individual in this role is expected to take a ''hands on" approach and be directly involved in daily production.

QUALITY ASSURANCE & SANITATION

The Sous Chef ensures the strict adherence to standards of quality for food served to include: 

• Freshness 
• Proper handling & storage
• Proper use of techniques and cooking procedures 
• Taste 
• Portion Size 
• Presentation

Additionally, the SC maintains high standards in all areas of safety, security and sanitation. All preventive maintenance, cleaning and repairs are scheduled in a timely manner. All Health Department regulations are enforced on a daily basis.

TECHNICAL KNOWLEDGE

The  Sous Chef must possess a working knowledge of the systems used within our company.

• Opening and closing procedures 
• Food knowledge 

PROBLEM SOLVING AND JUDGMENT

The Sous Chef is always proactive, seeking out potential problems before they arise. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. The SC is alert to all aspects of the operation throughout the shift and knows where to be and when. The SC has the ability to make clear, concise decisions on his/her feet.The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. We are in the heart of the Seaport in New York. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, an intimate dinner on the pier, or hosting a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests.From pier to pier: Chef Helene Henderson brings her farm-fresh Southern California-style dining to the Seaport! We strive to offer as much local and small farm as we can, shopping at farmers markets and from producers we know personally to serve the best possible produce available on every dish. Malibu Farm is a home, a community, and a desire to live local, eat local, and celebrate local. It’s the ultimate proof that if you do what comes naturally, anything is possible!

The  Sous Chef is responsible for the cost effective operations of clean and safe kitchens and dish room facilities while assisting with ongoing supervision of producing food of the highest quality, executed in a timely and consistent manner. 

SPECIFIC DUTIES & RESPONSIBILITIES

The  Sous Chef is responsible for ensuring that the restaurants are operating at or above our standards. Must have an attention for detail in all areas of the kitchen. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

PRODUCTION

The Sous Chef is responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours. The individual in this role is expected to take a ''hands on" approach and be directly involved in daily production.

QUALITY ASSURANCE & SANITATION

The Sous Chef ensures the strict adherence to standards of quality for food served to include: 

• Freshness 
• Proper handling & storage
• Proper use of techniques and cooking procedures 
• Taste 
• Portion Size 
• Presentation

Additionally, the SC maintains high standards in all areas of safety, security and sanitation. All preventive maintenance, cleaning and repairs are scheduled in a timely manner. All Health Department regulations are enforced on a daily basis.

TECHNICAL KNOWLEDGE

The  Sous Chef must possess a working knowledge of the systems used within our company.

• Opening and closing procedures 
• Food knowledge 

PROBLEM SOLVING AND JUDGMENT

The Sous Chef is always proactive, seeking out potential problems before they arise. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. The SC is alert to all aspects of the operation throughout the shift and knows where to be and when. The SC has the ability to make clear, concise decisions on his/her feet.The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. We are in the heart of the Seaport in New York. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, an intimate dinner on the pier, or hosting a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests.From pier to pier: Chef Helene Henderson brings her farm-fresh Southern California-style dining to the Seaport! We strive to offer as much local and small farm as we can, shopping at farmers markets and from producers we know personally to serve the best possible produce available on every dish. Malibu Farm is a home, a community, and a desire to live local, eat local, and celebrate local. It’s the ultimate proof that if you do what comes naturally, anything is possible!